Cut rhubarb into 1-inch pieces without peeling.
Add to 1 or 2 tablespoons boiling water.
Cover, keep heat low, and steam 16 to 18 minutes.
Chill thoroughly and add sugar.
Stir well and let sugar dissolve before serving.
CRANBERRIES: Cook like rhubarb, using ¼ cup boiling water; chill thoroughly before sweetening.